Friday, November 7, 2008

Monty's little monster

Hog just barely fit. 52" after I cut the hocks off
The Birthday boy is adding the rub

Removed grates and put the upper grates on the bottom of the smoker. A couple of bricks keeps it off the bottom so the drippings don't pool up.

1 comment:

The Founding Father said...

Great blog and great looking pig. Low and slow is the only way to go! I cook on a Meadow Creek and trusty ol WSM. Check us out sometime: